and again, you can see, now obviously, they've roasted, they've concentrated the flavor somewhat--herbs, the olive oil, the garlic--just a really nice flavor. a little bit of salt and pepper. we're gonna go ahead and just take a nice, healthy amount, put 'em on the plate. and we're gonna do this salad in somewhat of a deconstructed fashion. so, it has a little bit of a--the guests can mix it or make it themselves. then we'll take a little bit of our goat cheese. and there's so many goat cheeses out there and certainly within varying degrees of intensity and flavor. and i've just taken the liberty of reducing a little bit of the balsamic vinegar. and if you want, you can just kind of do a little bit of garnish just on the plate like that. for the salad--again, nice, very simple, with the greens, the chanterelles, but great flavors. again, spring greens, roasted california chanterelles, a little bit of mild chevre, and a balsamic vinaigrette. enjoy.